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Roasted Red Pepper and White Bean Spread

Ingredients

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Directions

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  • In a skillet heat 1/4 cup of the oil over medium heat. Add roasted peppers, garlic, and coriander seeds. Cook and stir for 2 minutes. Transfer mixture to a food processor. Cover; process until mixture is smooth. Transfer to bowl; set aside.

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Instructions Checklist
  • Place beans, salt, and pepper in a food processor. Add remaining 1/4 cup oil; process until mixture is smooth. (Or mash mixture with a potato masher until almost smooth.) Cover both mixtures; refrigerate 2 to 24 hours. Serve bean mixture and red pepper mixture with Cumin-Spiced Flat Breads. Makes 20 appetizer servings.

Nutrition Facts (Roasted Red Pepper and White Bean Spread)

237 calories; 11 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 0 mg cholesterol; 493 mg sodium. 177 mg potassium; 30 g carbohydrates; 4 g fiber; 0 g sugar; 7 g protein; 0 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Cumin Spiced Flat Breads

Ingredients

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Directions

Instructions Checklist
  • Split pita bread round into wedges. Place in a single layer on baking sheets. Brush with olive oil. Sprinkle with ground cumin and sea salt. Bake in a 350 degree F oven for 12 to 15 minutes until crisp and golden brown.

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